I was at the Stafford Long Family Market and found some dandelion greens. Since I had never cooked with them, it was time to try them. I asked my daughter who had tried them and she gave me the guidance on what they taste like. Which I may have ignored and did my own thing. I used some slab bacon for saltiness, apples for sweetness, balsamic for tartness, and red pepper flakes for some heat. I did add onions, garlic and some spinach for bulk. I hope you like it.

16 ounces dandelion greens
16 ounces baby spinach fresh
4 tablespoons diced onions
2 tablespoons diced celery
1/2 cup diced apples
8 ounces bacon lardons (that’s chopped bacon folks)
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
4 ounces balsamic vinegar

In a skillet on medium add bacon and cook until crispy.

Remove all but 4 tablespoons of bacon fat.

Add onions and celery and cook until opaque.

Remove the bottoms of the dandelion greens because they will be tough. Add to pan.

Add spinach. Cook until wilted. Add salt and pepper. Not the red pepper.

Add apples, and now the red pepper flakes.

Add the balsamic and cook for 5 minutes.

Serve.